Trout Prep

Stocker rainbow fillets plenty.  If you don't like cutting down and around the curve of the rib cage, cut right through it.  And then lay the splayed/connected fillets out and cut underneath the rib cage to remove.  Either way pretty easy.  There are some floating/pin bones in these fillets but they are so fine, we just eat them and to be honest no one really notices.  Step one: coat in olive oil and then sprinkle with salt and pepper.  Step two: bake for about ten minutes.

The sauce poured over the fillets is butter, lemon juice and capers (4:1:1 ratio).  This is a very big hit in our home.  Simple, elegant, high protein and outstanding taste.